Grilled Cod with Cucumber Relish and Dill Cream

Instructions

1. 1

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

   Tip: If using a grill pan indoors, heat it for 2-3 minutes until it's hot.

2. 2

   In a small bowl, combine diced cucumber, minced red onion, 2 tablespoons of fresh dill, and 1 tablespoon of lemon juice. Season with a pinch of salt and let it sit while you prepare the fish.

   Tip: The cucumber relish will release its liquid and develop flavor as it sits.

3. 3

   In another bowl, whisk together sour cream, Dijon mustard, minced garlic, remaining 1 tablespoon of dill, remaining 2 tablespoons of lemon juice, and a pinch of salt and pepper until smooth.

   Tip: The dill cream can be made up to 1 hour ahead and refrigerated.

4. 4

   Pat the cod fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt and black pepper on both sides.

   Tip: Dry fish grills better and develops a nice exterior without sticking.

5. 5

   Place the cod fillets skin-side up on the preheated grill. Cook for 5-6 minutes without moving them, allowing a golden crust to form.

   Tip: Resist the urge to move the fish—this creates beautiful grill marks and helps prevent sticking.

6. 6

   Using a spatula, carefully flip the fillets and cook for another 4-5 minutes until the fish is opaque throughout and flakes easily with a fork.

   Tip: Cod is delicate; flip only once to maintain its structure.

7. 7

   Transfer the grilled cod to serving plates and spoon the dill cream sauce alongside or over the top of each fillet.

   Tip: Warm plates make a difference in presentation and keeping your meal hot.

8. 8

   Top each cod fillet with a generous spoonful of the cucumber relish and garnish with fresh parsley for color and brightness.

   Tip: Serve immediately while the fish is still warm and the relish is cool for a pleasant temperature contrast.